Vegan Mac and Cheese [with Butternut Squash!]

vegan mac and cheese with butternut squash

4.3 from 4 reviews


  • 3 cups of peeled and chopped butternut squash
  • 1 small yellow onion, chopped
  • 1 tbsp olive oil
  • 1 tsp sea salt (divided)
  • 1 tsp paprika
  • 2 cups uncooked macaroni noodles (gluten-free, if necessary)
  • 1/2 cup unsweetened non-dairy milk (hemp milk or cashew milk work best)
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp dijon mustard
  • 1/2 cup nutritional yeast
  • optional: 1 small head broccoli, chopped into small florets
  • optional: 1/2 cup hemp hearts or breadcrumbs for topping


  1. Preheat oven to 350 degrees F.
  2. Add butternut squash and onion to a 9 x 13 inch baking dish (casserole dish) and top with olive oil. Sprinkle with paprika and 1/2 tsp sea salt. Cook for 20 minutes.
  3. Meanwhile, cook macaroni according package instructions (mine takes about 7-8 minutes).
  4. Strain noodles and set aside.
  5. When butternut squash is done, remove from oven and place in a food processor or blender.
  6. Add in hemp/cashew milk, apple cider vinegar, garlic, dijon and nutritional yeast. Blend until all comes together into a smooth mixture. There should be no clumps.
  7. Combine macaroni and broccoli (if using) in your casserole dish and top with butternut squash mixture until macaroni and broccoli are well coated and spread evenly.
  8. Sprinkle hemp seeds on top for added protein or bread crumbs, if desired.
  9. Bake for 20 minutes on the top rack of oven.
  10. For a crispy top turn oven up to broil and broil for 3-5 mins to get a crispy top (watch carefully to ensure it doesn’t burn.
  11. Serve warm.